Q: What’s the difference between quesillo and flan?

A: Quesillo uses egg whites, which create a porous texture, while flan is smoother and denser.

Q: Can I make quesillo without a flan mold?

A: Yes, any heatproof dish with a tight lid works.

Q: How do I avoid air bubbles in quesillo?

A: Stir the custard gently and tap the mold on the counter to release trapped air.

Q: What’s the best way to enhance the flavor of quesillo?

A: Add vanilla, rum, or citrus zest for a richer taste.

Q: Can I pair quesillo with other desserts?

A: Absolutely! It complements fruit-based dishes or tropical pancakes.

Quesillo: The Ultimate Guide to Venezuela’s Caramel Custard

Name: Quesillo: The Ultimate Guide to Venezuela’s Caramel Custard
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: Venezuelan
Ingredients: 1 can (14 oz) sweetened condensed milk; 1 can (12 oz) evaporated milk; 4 large eggs; 1 teaspoon vanilla extract; 1 cup granulated sugar; 1/4 cup water; Pinch of salt

Quesillo: The Ultimate Guide to Venezuela’s Caramel Custard

Print Recipe

Quesillo, a traditional Venezuelan dessert, offers a luxurious caramel glaze over a smooth and rich custard. The golden caramel drips beautifully over the delicate custard, making each bite a perfect balance of sweetness and creaminess.

This dessert is perfect for impressing guests or enjoying a comforting treat after a meal. Whether served at a special celebration or simply as a family dessert, Quesillo brings warmth and nostalgia, making it a memorable end to any gathering.

Author: Olivia
Prep Time: 10 minutes
Cook Time: 60 minutes
Total Time: 1 hour 10 minutes
Category: Dessert
Method: Baking
Cuisine: Venezuelan

Ingredients

Scale

1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
4 large eggs
1 teaspoon vanilla extract
1 cup granulated sugar
1/4 cup water
Pinch of salt
Achieving the perfect caramel is the first step to making quesillo.

Instructions

Preheat oven to 350°F (175°C).
To make the caramel, combine sugar and water in a small saucepan over medium heat. Stir until the sugar dissolves and the mixture begins to bubble. Allow it to cook until the caramel becomes golden brown, swirling the pan occasionally. Once golden, carefully pour the caramel into a round baking dish, swirling it to coat the bottom evenly.
In a separate bowl, whisk together the sweetened condensed milk, evaporated milk, eggs, vanilla extract, and a pinch of salt until smooth.
Pour the custard mixture over the caramel in the baking dish.
Place the baking dish in a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the baking dish (creating a water bath).
Bake in the preheated oven for 50-60 minutes, or until the custard is set and a knife inserted into the center comes out clean.
Remove the baking dish from the water bath and let the quesillo cool to room temperature. Once cooled, refrigerate for at least 4 hours before serving.
To serve, run a knife around the edge of the quesillo to loosen it, then invert onto a serving plate. The caramel will flow over the custard, creating a beautiful glaze.

Keywords: Quesillo

Find it online: https://besttastingrecipes.com/quesillo-the-ultimate-guide-to-venezuelas-caramel-custard/